This frozen black forest cheesecake is completely no-bake and features a buttery Oreo crust, silky cherry cheesecake filling, and lots of hot fudge sauce on top.
No-bake desserts are where it’s at right now these July days! If you’re not stocking your freezer full of ’em you’re probably doing summer wrong.
Cheesecake is one of those desserts that is definitely not particular to one season or at least that was up until I decided that a frozen one was a summer necessity.
Enter, this no-bake black forest beauty that’s firmly moved to the front of the line in importance as far as summer desserts go. Sorry, ice cream.
This cheesecake may look complex at first glance, but I’m being so honest when I say that it’s really not!
You won’t need any fancy techniques or ingredients and you can prep the majority of it in pretty much just minutes.
This Frozen Cheesecake features…
- Buttery oreo cookie crust
- Light and fluffy frozen cherry cheesecake filling
- Rich hot fudge sauce and whipped cream on top
Making the Frozen Cheesecake
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Oreo cookies
- Unsalted butter
- Cream cheese
- Powdered sugar
- Cherry juice
- Vanilla extract
- Heavy whipping cream
- Hot fudge sauce
Choosing Your Pan
You will need a 9-inch springform pan with a removeable bottom for this cheesecake. I do not recommend using any other pan for this recipe as the thickness and texture of the cheesecake depends on this specific size. The removeable bottom is also crucial for when it comes time to slice cheesecake.
Tips for Perfect Frozen Cheesecake
- Pulse cherries in food processor – this will give the cherries a perfect minced size that’s ideal for this cheesecake.
- Whip cream cheese and sugar – I recommend using either a paddle attachment with a stand mixer or a handheld electric mixer.
- Fold whipped cream into cream cheese – very gently fold the whipped cream into the cream cheese – this makes for a light and fluffy cheesecake texture.
- Freeze cheesecake 8 hours – this gives the filling plenty of time to set. I usually prefer to chill it overnight.
- Clean knife between cutting slices – Use a kitchen towel to wipe the knife off between each cut for smooth, clean lines.
Recipe Variations
Try these ideas for a different twist on this cheesecake.
- Use a different fruit – try raspberries or strawberries in place of the cherries.
- Skip chocolate topping – if you’re not a fan of hot fudge sauce, skip it and top with just whipped cream, cherries, and chocolate shavings.
- Use a different crust – try a sugar cookie crust, graham cracker, or nilla wafer.
Storing Cheesecake
This cheesecake stores well in freezer for up to 1 month. For best results, I recommend removing cheesecake from freezer 15 minutes before slicing and topping with hot fudge, whipped cream, cherries, and chocolate shavings just before serving.
I truly cannot emphasize enough how dangerous it is having this cheesecake at your disposal in the freezer. The silky cherry cheesecake filling is utterly insane with the buttery oreo crust and all that rich hot fudge sauce on top. The filling actually tastes kind of like a rich cheesecake ice cream and it doesn’t get much better than that.
Summer dessert at its absolute finest!
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More cheesecake favorites to try next!
Frozen Black Forest Cheesecake
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Ingredients
Oreo Crust
- 20 Oreo cookies, ground into fine crumbs in food processor
- 4 tablespoons unsalted butter, melted
Cherry Cheesecake Filling
- 1-1/2 cups pitted fresh cherries
- 16 oz cream cheese, softened
- 1-1/2 cups powdered sugar
- 2 tablespoons sweet cherry juice
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups heavy whipping cream, whipped to stiff peaks
- 3/4 cup hot fudge sauce
- Whipped cream, fresh cherries, and chocolate shavings for topping
Instructions
Oreo Crust
- In a medium bowl, combine oreo crumbs and melted butter until crumbs are evenly moistened. Firmly press crumbs into the bottom and 1-inch up the sides of an ungreased 9-inch springform pan with a removeable bottom. Place crust in the freezer while you prepare the filling.
Cherry Cheesecake Filling
- Place cherries in a food processor and pulse several times until you get a finely-minced mixture. Set aside for a moment.
- Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. Beat in cherry juice and vanilla extract until smooth.
- Very gently fold whipped cream and fresh cherry mixture into cream cheese mixture until just combined. Spoon filling evenly over Oreo crust, smoothing top. Cover pan with plastic wrap and freeze cheesecake 8 hours or overnight.
- When ready to serve, remove cheesecake from freezer, remove pan ring, place cheesecake on a plate, and allow to thaw at room temperature 15 minutes. Drizzle hot fudge sauce over top and garnish with whipped cream, cherries, and chocolate shavings. Cut cheesecake into slices and enjoy!
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